Les Climats

A destination restaurant for lovers of Burgundy wines, with an airy terrasse that’s available only at lunchtime. The dining room at night is heavy with leopard print and ostrich feather and can feel gaudy or groovy depending on how much Volnay one has consumed. The expensive cuisine is only fine, and it’s not at all the focus. People come here to spend on impressive bottles and because they’re unaccustomed to leaving the 7ème. It remains a good option at lunch when one can sit outside before or after a visit to the nearby Musée d’Orsay.

Practical information

Address: 41 Rue de Lille, 75007Nearest transport: Solférino (12), Musée d’Orsay (RER C)Hours: Closed Sunday & Monday; Open Tuesday-Saturday for lunch and dinnerReservations: Book a few days in advanceTelephone: 01 58 62 10 08Average price for lunch: 40-59€Average price for dinner: More than 100€Style of cuisine: Modern FrenchWebsiteFacebookBook Online

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Reviews of interest

John Talbott (2015) “Les Climats in the 7th remains one of our favorites any time of year… The terrace has the most wonderful view out to the garden and both tiles and stained glass that give the impression of sitting in Tiffany & Co.”

John Talbott (2013) “Les Climats is the perfect place to take a group of five when it’s 75 degrees and pretty sunny; you sit in the garden, have great food, drink one of their zillion bottles…and chill out. Heaven it is.”

Alexander Lobrano (2013) “Loved his steamed turbot with baby clams and a rich foamy dashi broth and was delighted to get his hands on a glass of the same sublime Puligny Montrachet I’d had with my foie gras (in addition to the spectacular wine list, they also offer a terrific variety of pours by the glass). My veal tartare, a fine foil for good wine, was coarsely chopped excellent quality meat that was garnished with a puree of fava beans and baby peas and very timidly seasoned with a little bit of citrus zest.”

The Financial Times (2013) “A variety of stylish dishes from Vietnamese-born chef Phan Chi Tam…a plate of gougères, the cheese puffs often served at the end of a wine tasting in Burgundy. The rest – sea bream carpaccio that lacked that vital squeeze of lemon, monkfish with an Asian broth, a rack of veal with aubergines and five very good desserts – were modern in presentation, fresh on the palate and excellent accompaniments to the wines.”